# Fourth Baking Contest and is Love to Eat Festival# Shu Fu Lei

# Fourth Baking Contest and is Love to Eat Festival# Shu Fu Lei

1. Add 5 grams of fine sugar to 2 egg whites and beat with a whisk to dry foaming state;

2. 1 egg yolk;

3. Add 5 grams of milk to the egg yolk

4. 5 grams of flour;

5. Stir evenly to become a paste;

6. Add 1 spoon of orange-flavored Cointreau;

7. After stirring evenly, pour it all back into the egg whites, and stir again to make a soothing batter;

8. Spread a thin layer of butter on the inner wall of the baking bowl;

9. Pour in the fine sugar and shake to make the fine sugar evenly stick to the mold wall, and pour out the excess sugar;

10. 10. Pour the combo batter into the mold prepared at the beginning, and it is eight or nine minutes full. Put it in a preheated oven with a high heat of 195°C and a lower heat of 190°C, and bake for about 13 minutes, until it is fully puffed and the surface is golden brown.

11. To make vanilla juice: use vanilla pods from Madagascar;

12. Cut the vanilla pod in half and pick out the vanilla seeds;

13. Add 250g of milk, 10g of egg yolk, 15g of sugar, and half a stick of vanilla seed to the milk pot, boil until it boils to make vanilla juice;

14. Sprinkle powdered sugar on the surface for decoration after the comb is out of the oven;

15. Dig a small sip in the middle, pour in the vanilla juice, and gradually release the unique long-lasting aroma of natural vanilla pods.

Tips:

1. Liqueur, also known as liqueur, is dessert wine after a meal. It is translated from the French name Liqueur and transliterated as "liqueur" or "liqueur". Can be purchased from Taobao.
2. The key to making comb is that in the first step, the egg white must be fully dispensed. It must be hit until the end is firm, so that the comb will be soft as a cloud.
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